West Lake Vinegar Fish

Fish Prep & Deodorizing Steps

1. Scale the grass carp, remove its gills and teeth, then fully eviscerate it. Scrape off all the black membrane inside the belly and dark blood along the spine — these are the main sources of fishy odour.
2. Cut into the fish’s tail, then split the fish lengthwise along the spine into two fillets: the thicker half with the spine bone is the male fillet, and the boneless thin half is the female fillet.
   • Male fillet: Starting 4.5 cm below the gill cover, make 5 diagonal cuts at 4.5 cm intervals; cut all the way through on the 3rd slash for easy cooking.
   • Female fillet: Slash diagonally into the thick back flesh to a depth of four-fifths — do not cut through the fish skin.
3. Soak the prepared fish in lightly salted water for 10 minutes, then drain thoroughly. This firms the flesh to prevent breaking apart during cooking.

Poach the Fish (No deep-frying; simmer in plain water only)

1. Pour 3000 ml water into a large stockpot. Add sliced ginger, green onion segments and Shaoxing rice wine. Bring the water to a gentle simmer with tiny bubble clusters (around 90°C; avoid a rolling boil).
2. Hold the fish by its tail, dip the whole fish in and out of the hot water three times, 5 seconds each dip, to lock in the fish’s juiciness.
3. Place the fish skin-side up in the pot, align the two fish heads together. Turn to the lowest heat and poach for 7–8 minutes, keeping the water barely simmering without vigorous churning. The fish is fully cooked when a chopstick slides easily through the thickest part of its back.
4. Lift the fish out and arrange neatly on a serving platter. Reserve 250 ml of the fish poaching broth from the pot — this is the key to a rich, savoury sauce; do not substitute plain water. Discard the used ginger and green onion.

Simmer the Amber Vinegar Sauce

1. Pour the reserved 250 ml fish poaching broth into a clean saucepan. Add light soy sauce and half the minced ginger, then bring to a rolling boil over high heat.
2. Stir in soft white sugar until fully dissolved, then pour in all the black vinegar. (Dissolve sugar first before adding vinegar for a mellow, mild tang instead of harsh sharp acidity.)
3. Drizzle in the starch slurry, stir continuously over low heat, and simmer until the sauce thickens enough to coat the back of a spoon, turning translucent amber. Stir in a tiny splash of rendered lard to boost glossiness.

Final Plating & Serving

Pour the piping-hot amber vinegar sauce evenly all over the fish fillets. Sprinkle the remaining minced ginger on top; the hot sauce will instantly release aromatic ginger notes. The finished dish boasts a delicate sweetness and umami reminiscent of crab meat, and requires no extra garnish.